1508paneer recipes

Paneer recipes | Indian paneer recipes

paneer recipes | Indian paneer recipes. Paneer is a type of fresh cheese that is believed to have originated in the Indian sub-continent. Also known as cottage cheese, it is used widely in Indian, oriental, continental, Persian and other cuisines. Its captivating succulence, soothingly fresh taste, and versatile absorption of flavors make it a brilliant addition to any recipe.

Be it a soft milky dessert, a refreshing salad, a flavorful subzi, pulao, roti or any other paneer creation, the secret of its success can be attributed to the quality of the paneer used. For this reason many people prefer to make their own paneer at home, even though it is readily available in supermarkets under varied brands. Homemade paneer is also easy to make, so why not give it a try?

How To Make Paneer Using Cow’s Milk

How to make homemade paneer

1. First boil milk.
2. While it is still boiling, add some lemon juice to it gradually.
3. Turn off the flame and wait for a few minutes. You will see the milk curdling.
4. Once the milk has curdled, strain out the whey water using a muslin cloth. What remains on the cloth is crumbled paneer.
5. If you want solid paneer, place the paneer in the muslin cloth into a 125 mm. (5”) paneer mould or any other mould and press it with a lid.
6. After an hour, you can use the paneer, cubed or grated.

You can use the following two foolproof recipes to make perfect homemade paneer:
1. Made with Cow’s milk.
2. Made with Buffalo Milk Paneer

7 Tips to make perfect Paneer at home

1. Make sure you boil the milk well in a big, deep non-stick pan.
2. You must add the lemon juice when the milk is boiling or else it will not curdle well.
3. If you feel the paneer has not curdled sufficiently, turn on the flame and boil the milk for a minute or two more, stirring occasionally.
4. The milk has to curdle really well to get soft paneer
5. Once curdled, make sure you drain the water completely. You can even tie the paneer in a muslin cloth and hang it up for a little while to let the water drain completely.
6. To make perfect cubes of the paneer, you need the paneer mould or paneer press, which is readily available in all utensil shops. This will help you get a perfect shape and uniform thickness.
7. Always put a weight on the paneer once you have removed the excess water and shaped it using a paneer making vessel. You can use jugs or bowls filled with water to apply the required pressure on the paneer to compress it into a solid.

Paneer Parathas, Punjabi Paneer Paratha

Paneer is good for you When a tasty ingredient is also found to be good for our health, it becomes a doubly delightful, guilt-free treat! Indeed, paneer offers a host of health benefits.

Paneer has loads of Phosphorus, which helps build healthy bones and teeth.

4.

It is also a good source of Vitamin A, which is important for healthy vision and cell growth.

It is not surprising then that paneer is so widely used in Indian cuisine. It is used to make not just parathas and subzis but also mouth-watering Indian desserts like kheer. It is also a delectable and attractive addition to soups, salads and stir-fries. Use a melon scooper to make round balls of paneer and add it to your salads to make it look tantalizing! In Punjab, where dairy products abound, paneer is used as such or combined with other ingredients to make delicious dishes like Paneer Paratha and Paneer Kulcha. Tongue-tickling Paneer Bhurji and lusciously rich Paneer Makhani are classic and timeless treats that are much-loved dishes in India, and will be enjoyed by many more generations to come!

Paneer is one of the richest sources of protein for vegetarians. From crumbled form to cubes/strips, you can use this versatile ingredient to make recipes across all the courses. The best way to kick start your morning is to relish a piping hot paneer paratha with raita and achaar. Another delectable dish is the paneer bhurji which is made by tossing crumbled paneer in easily available ingredients like spices and onion-tomatoes.

What a delightful snack to behold – and to bite into! The Malai Paneer Dill Balls is a dainty cold starter, made by coating succulent balls of paneer with finely chopped dill leaves.
The melt-in-the-mouth texture of malai paneer together with the irresistible taste of dill leaves, which is absor ....

Malfatti is a steamed dumpling, usually made of spinach and cheese. Interesting, the Italian term Malfatti literally translates to ‘poorly made’, which probably refers to the odd, rustic shape of the dumplings!
Although it is quite exotic, the Spinach Malfat ....

Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain toma ....

Paneer fritters are a unique preparation of chilli garlic flavoured paneer coated with crushed papad and deep-fried to perfect golden brown. The innovative use of papad instead of bread crumbs makes it all the more crisp and flavourful. It is a wonderful accompaniment to tea or juice and will be lov ....

Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting Rose Barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with ....

Achari paneer is an aromatic accompaniment, which imbibes its flavour from a mixture of seeds used in the seasoning.
A simple mixture of curds, flour and a few spice powders forms the base of this delectable cottage cheese preparation.
Try other recipes like A ....

Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The gravy features a rich onion-cashew paste, perked up with a special powder and whole spices.
The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, whi ....

The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Methi Malai Pa ....

Treat your taste buds to an exciting mélange of flavours and textures brought about by the interplay of succulent paneer, juicy baby corn and colourful capsicums with a traditional jalfrazie gravy.
The gravy itself is a true tongue-tickler, featuring tomato in myriad tasty forms ranging from pur ....

Our Indian flag is indeed an inspiring one, and kids and elders alike love the combination of energising colours on it. Why not bring those colours into a sandwich, to create the same spirit in your taste-buds.
A green layer of minty paneer and an orange layer ....

What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the Paneer Pasanda; and the other is a brown onion paste, which imparts a very rich and intense flavour to it. Ideal to ....